Cooking device

Abstract

The invention relates to a cooking device, comprising: a housing assembly having an accommodating cavity; an opening is formed in the top end of the inner container, the inner container is arranged in the containing cavity, the side wall of the inner container and the shell assembly are arranged in a spaced mode to form a first flow channel, a second flow channel is formed in the inner container, and a first communicating hole is formed in the side wall; the first flow channel, the opening, the second flow channel and the first communicating hole are sequentially communicated to form a backflow type air channel; the heating piece is used for heating the cooking medium; and the air blowing piece is used for driving the cooking medium to flow forwards or reversely along the backflow type air duct. The cooking device provided by the embodiment of the invention has the advantage of uniform heating.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and particularly to a cooking device. Background Art

[0002] Most of the containers for placing food materials in existing air fryers are containers with an upper opening. When the fan is located above the container, the high-temperature air flow always contacts the upper food materials first and it is difficult to directly reach the bottom food materials, resulting in uneven heating. The bottom food materials are mainly heated by heat conduction through the container wall, and less energy of convective heat transfer is utilized, thus leading to uneven heating of the food materials, problems such as overcooked upper part and undercooked lower part and inconsistent taste, affecting the consumer experience. Summary of the Invention

[0003] Based on this, in view of the problem of uneven heating of food materials, it is necessary to provide a cooking device.

[0004] A first aspect of an embodiment of the present application provides a cooking device, including: a housing assembly having an accommodation cavity; an inner container with an opening formed at the top, disposed in the accommodation cavity, a side wall of the inner container being spaced apart from the housing assembly to form a first flow channel, an interior of the inner container being formed as a second flow channel, and a first communication hole being formed on the side wall; the first flow channel, the opening, the second flow channel, and the first communication hole are sequentially communicated to form a reflux air duct; a heating member for heating a cooking medium; and a blowing member for driving the cooking medium to flow forward or backward along the reflux air duct.

[0005] In one embodiment, the cooking device includes a tray, the tray being horizontally spanned inside the inner container; and a horizontal height of the tray being higher than a horizontal height of the first communication hole; the reflux air duct penetrates at least a partial area of the tray.

[0006] In one embodiment, a hole axis of the first communication hole extends toward the inner side of the inner container and is deflected away from the tray; an included angle between the hole axis and the tray is A, satisfying: 0.5° ≤ A ≤ 15°.

[0007] In one embodiment, there is an eccentricity B between the hole axis of the first communication hole and a central axis of the inner container, satisfying 0 mm < B ≤ 50 mm.

[0008] In one embodiment, the number of the first communication holes is multiple, and all the first communication holes are circumferentially and uniformly distributed on the side wall.

[0009] In one embodiment, a cross-section of the inner container is square, circular or elliptical.

[0010] In one embodiment, the cooking device includes a wind guiding member covering the opening, and the first flow channel, the wind guiding member, the opening, the second flow channel, and the first communication hole are sequentially communicated to form the reflux air duct.

[0011] In one embodiment, the wind guiding member is a conical wind guiding plate, a second communication port is formed at the top end of the wind guiding member, and the bottom of the wind guiding member covers the opening; the first flow channel, the second communication port, the opening, the second flow channel, and the first communication hole are sequentially communicated to form the reflux air duct.

[0012] In one embodiment, the wind guiding member is detachably connected to the inner container.

[0013] In one embodiment, the heating member is in a spiral or wavy shape, and the plane where the heating member is located intersects with the flowing direction of the cooking medium.

[0014] In one embodiment, the heating member is disposed in the first flow channel; and / or, the heating member is disposed in the wind guiding member; and / or, the heating member is disposed in the second flow channel.

[0015] In one embodiment, the blowing member includes a paddle and a driving member; the driving member is configured to drive the paddle to rotate forward or backward; when the paddle rotates forward, the cooking medium flows forward along the reflux air duct; when the paddle rotates backward, the cooking medium flows backward along the reflux air duct.

[0016] In one embodiment, the blowing member includes a paddle and a controller; the controller is configured to drive the paddle to rotate unidirectionally; the paddle is a variable torque propeller; the paddle can change its own installation angle to drive the cooking medium to flow forward or backward along the reflux air duct.

[0017] In one embodiment, the housing assembly includes a housing and a cover, the cover covers the housing to form the accommodating cavity, and a through hole is formed in the middle of the cover; the rotating shaft of the driving member passes through the through hole and is fixedly connected to the paddle.

[0018] In one embodiment, the cooking device is an air fryer.

[0019] The beneficial effects are:

[0020] A cooking device according to an embodiment of the present application includes a housing assembly, an inner container, a heating element, and a blowing element; the housing assembly has a receiving cavity; the inner container is disposed in the receiving cavity, an opening is formed at the top of the inner container, a side wall of the inner container is spaced apart from the housing assembly to form a first flow channel, an inner part of the inner container forms a second flow channel, and a first communication hole is formed on the side wall; the first flow channel, the opening, the second flow channel, and the first communication hole are sequentially communicated to form a reflux air duct; the heating element is used to heat a cooking medium; the blowing element is used to drive the cooking medium to flow forward or backward along the reflux air duct; by driving the cooking medium to flow forward along the reflux air duct by the blowing element, the high-temperature cooking medium can wash the upper surface of the food material from top to bottom; and when needed, the driving direction of the blowing element is changed, the cooking medium flows backward along the reflux air duct, and the high-temperature cooking medium can wash the lower surface of the food material from bottom to top, avoiding the situation that the bottom food material can only be heated by heat conduction through the bottom wall of the inner container, greatly improving the heat exchange efficiency between the upper and lower surfaces of the food material, and effectively improving the situation of too large heating temperature deviation. The setting of the reflux air duct can make the air achieve a rotational flow effect, and the formation of the first communication hole on the side wall of the inner container can adapt to the habit of consumers to pad paper in the frying pan, finally enabling the cooking device to heat the food material evenly and quickly, and improving the use experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 FIG. 6 is a schematic internal structure diagram of a cooking device provided by some embodiments of the present application, wherein the solid arrows represent the forward flow of the cooking medium in the reflux air duct.

[0022] Figure 2 FIG. 10 is an exploded view of a cooking device provided by some embodiments of the present application, wherein the tray is omitted.

[0023] Figure 3 FIG. 14 is an assembly schematic diagram of the inner container and the tray provided by some embodiments of the present application.

[0024] Figure 4 is Figure 3 a C-C cross-sectional view of the structure shown in FIG.

[0025] Figure 5 FIG. 24 is a temperature nephogram of the inner container from a top view when the cooking medium flows backward in the reflux air duct provided by some embodiments of the present application. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0026] Hereinafter, embodiments of the technical solutions of the present application will be described in detail with reference to the drawings. The following embodiments are only used to illustrate the technical solutions of the present application more clearly, and therefore are only examples and cannot be used to limit the protection scope of the present application.

[0027] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the technical field to which this application belongs; the terms used herein are for the purpose of describing specific embodiments only and are not intended to limit this application; the terms "including" and "having" and any variations thereof in the specification and claims of this application and the above description of the drawings are intended to cover non-exclusive inclusion.

[0028] In the description of the embodiments of this application, if technical terms such as "first" and "second" appear, these terms are only used for descriptive purposes to distinguish different objects and should not be construed as indicating or implying relative importance or implicitly specifying the quantity, specific order, or primary-secondary relationship of the indicated technical features.

[0029] Reference to "embodiment" herein means that a particular feature, structure, or characteristic described in connection with the embodiment can be included in at least one embodiment of this application. The phrase appears in various places in the specification and does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment mutually exclusive with other embodiments. Those skilled in the art will explicitly and implicitly understand that the embodiments described herein can be combined with other embodiments.

[0030] In the description of the embodiments of this application, the term "and / or" is merely a description of the association relationship of associated objects, indicating that three relationships can exist. For example, A and / or B can represent three situations: A exists alone, both A and B exist simultaneously, and B exists alone. Additionally, the character " / " herein generally represents an "or" relationship between the associated objects before and after.

[0031] In the description of the embodiments of this application, if the term "plural" appears, the meaning of "plural" is at least two (including two), such as two, three, etc., unless otherwise specifically defined. Similarly, if the term "multiple groups" appears, "multiple groups" refers to two or more groups (including two groups), and if the term "multiple pieces" appears, "multiple pieces" refers to two or more pieces (including two pieces).

[0032] In the description of the embodiments of this application, if technical terms such as "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. appear, the orientation or positional relationship indicated by these terms is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the embodiments of this application and simplifying the description, rather than indicating or implying that the indicated device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on the embodiments of this application.

[0033] In the description of the embodiments of the present application, unless otherwise clearly specified and limited, if technical terms such as "installation", "connection", "connection", "fixation", etc. appear, these terms should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or integrated; it can also be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two components or the interaction relationship between two components. For those of ordinary skill in the art, the specific meanings of the above terms in the embodiments of the present application can be understood according to specific circumstances.

[0034] In the present application, unless otherwise clearly specified and limited, if there is a description such as a first feature being "on" or "under" a second feature, its meaning can be that the first and second features are in direct contact, or the first and second features are indirectly in contact through an intermediate medium. Moreover, the first feature being "above", "over" and "on" the second feature can be that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is at a higher horizontal height than the second feature. The first feature being "under", "beneath" and "under" the second feature can be that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is at a lower horizontal height than the second feature.

[0035] It should be noted that if an element is referred to as being "fixed to" or "disposed on" another element, it can be directly on the other element or there can also be an intermediate element. If an element is considered to be "connected" to another element, it can be directly connected to the other element or there may be an intermediate element at the same time. If so, the terms "vertical", "horizontal", "up", "down", "left", "right" and similar expressions used in the present application are only for the purpose of illustration and do not represent the only implementation manner.

[0036] The present application provides a cooking device, which is applied to the kitchen and can perform heating and cooking processing on food ingredients.

[0037] Refer to Figures 1 to 5 As shown, the cooking device includes a housing assembly 10, an inner container 20, a heating member 60, and a blowing member 70.

[0038] The housing assembly 10 has a receiving cavity 11; the inner container 20 is disposed in the receiving cavity 11, an opening 21 is formed at the top end of the inner container 20, a side wall 22 of the inner container 20 is spaced from the housing assembly 10 to form a first flow channel 30, a second flow channel 50 is formed inside the inner container 20, and a first communication hole 23 is formed on the side wall 22; the first flow channel 30, the opening 21, the second flow channel 50, and the first communication hole 23 are sequentially communicated to form a reflux air duct; the heating member 60 is used to heat the cooking medium; the blowing member 70 is used to drive the cooking medium to flow forward or backward along the reflux air duct.

[0039] The housing assembly 10 has a receiving cavity 11. Specifically, the housing assembly 10 may include a housing 14 and a cover 12, and the cover 12 is closed on the housing 14 to form the receiving cavity 11. The receiving cavity 11 is used to accommodate the inner container 20, the heating element 60, the blowing element 70, food ingredients, and the continuously circulating cooking medium, etc. Without limitation, the shape of the cover 12 may be adapted to the shape of the housing 14 to cooperate with the housing 14 to form the receiving cavity 11. Optionally, the cover 12 and the housing 14 may be made of materials with a certain hardness and strength, such as aluminum alloy, stainless steel, ABS plastic, or polyethylene; in this way, the housing assembly 10 is not easily deformed when being squeezed or collided, enabling the housing assembly 10 to have higher structural strength and improving the safety during cooking.

[0040] The inner container 20 is a semi-closed container with an opening 21 at the top for holding food ingredients. The inner container 20 includes a bottom wall 24 and a side wall 22 surrounding the periphery of the bottom wall 24, and the opening 21 at the top is formed by the side wall 22 surrounding it. Optionally, the first communication hole 23 may be formed by stamping or laser cutting the side wall 22. The cross-sectional shape of the first communication hole 23 may be circular, square, triangular, or other irregular geometric shapes, and this application does not limit this.

[0041] Without limitation, according to the different food ingredients to be cooked, the cooking medium may be air, water vapor, liquid water, oil, or an oil-water mixture, etc., and this application does not limit this.

[0042] Without limitation, the heating element 60 may be a resistance wire heating tube, a PTC heating tube, or a ceramic heating tube. The heating element 60 is used to heat the cooking medium, and according to the different food ingredients to be cooked, the heated temperature may vary from 30°C to 300°C to meet the cooking requirements of the food ingredients, and this application does not limit this.

[0043] Without limitation, the blowing element 70 drives the cooking medium to flow forward or backward along the reflux air duct; the blowing element 70 may be a motor blade with bidirectional transmission, and this application does not limit this.

[0044] Combined Figure 1 As shown by the solid arrow, when the cooking medium flows forward along the reflux air duct, the cooking medium heated by the heating element 60 first flows downward along the second flow path 50 in the inner container 20 and directly flushes the upper surface of the food ingredients. After the cooking medium completes heating the upper surface of the food ingredients, it flows out of the inner container 20 through the first communication hole 23 and enters the first flow path 30. The cooking medium flows upward along the first flow path 30 and finally flows into the inner container 20 through the opening 21 and re-enters the second flow path 50.

[0045] Similarly, when the cooking medium flows backward along the reflux air duct, its flow direction is opposite to Figure 1The direction indicated by the solid arrow is opposite. Specifically, the cooking medium heated by the heating element 60 first flows downward along the first flow channel 30, and flows into the inner pot 20 through the first communication hole 23. The cooking medium flows upward along the second flow channel 50 in the inner pot 20, directly flushing the lower surface of the food material. After the lower surface of the food material is heated, the cooking medium flows out of the inner pot 20 through the opening 21 and re-enters the first flow channel 30.

[0046] In the embodiment of the present application, by providing the inner pot 20, a first flow channel 30 is formed by the side wall 22 of the inner pot 20 being spaced apart from the housing assembly 10, and the inside of the inner pot 20 is formed as a second flow channel 50. The first flow channel 30, the opening 21, the second flow channel 50, and the first communication hole 23 are sequentially connected to form a reflux air duct, which can make the heated cooking medium always stay in the housing assembly 10, and the temperature increase effect is better; by driving the cooking medium to flow forward along the reflux air duct by the blowing member 70, the high-temperature cooking medium can flush the upper surface of the food material from top to bottom; and when needed, the driving direction of the blowing member 70 is changed, the cooking medium flows reversely along the reflux air duct, and the high-temperature cooking medium can flush the lower surface of the food material from bottom to top, avoiding the situation that the bottom food material can only rely on the heat conduction of the bottom wall 24 of the inner pot 20 for heating, greatly improving the heat exchange efficiency of the upper and lower surfaces of the food material, and effectively improving the situation of too large heating temperature deviation. The setting of the reflux air duct can make the air achieve a rotational flow effect, and the formation of the first communication hole on the side wall of the inner pot can adapt to the habit of consumers to pad paper in the fryer, and finally enable the cooking device to heat the food material evenly and quickly, improving the use experience.

[0047] In some possible embodiments, referring to Figures 1 to 5 As shown, the cooking device includes a tray 80, and the tray 80 is horizontally mounted in the inner pot 20; and the horizontal height of the tray 80 is higher than the horizontal height of the first communication hole 23. The reflux air duct penetrates at least part of the area of the tray 80.

[0048] Among them, the tray 80 is horizontally mounted in the inner pot 20 and can be used to hold the food material to be cooked and heated, avoiding the food material being placed on the bottom wall 24 of the inner pot 20, resulting in heating dead corners of the food material and being unable to be... Without limitation, the shape of the tray 80 can be adapted to the cross-section of the inner cavity of the inner pot 20 to facilitate the placement of the tray 80 into the inner pot 20. The material of the tray 80 is made of aluminum alloy, stainless steel or carbon steel to ensure that the tray 80 has good structural strength and thermal conductivity, facilitating the cooking of the food material.

[0049] The reflux air duct penetrates at least part of the area of the tray 80. In this way, the cooking medium passes through the tray 80 and continuously flows forward or reversely in the reflux air duct, thereby completing the heating and cooking of the upper and lower surfaces of the food material.

[0050] Among them, the horizontal height of the tray 80 is higher than that of the first communication hole 23. When the blowing member 70 drives the cooking medium to flow reversely along the reflux air duct, the cooking medium flows into the inner container 20 through the first communication hole 23. At this time, the food on the tray 80 is higher than the horizontal height of the first communication hole 23, so that the food must be on the flow path of the cooking medium. The cooking medium flows upward along the second flow channel 50 in the inner container 20, directly flushing the lower surface of the food, enhancing the convective heating effect at the bottom of the food, preventing heating dead angles from occurring due to too low horizontal height of the food. After the cooking medium heats the lower surface of the food, it flows out of the inner container 20 through the opening 21 and re-enters the first flow channel 30, finally enabling the cooking device to heat the food evenly and quickly, improving the user experience.

[0051] Exemplarily, the tray 80 can be a wire mesh formed by wire braiding or a plate structure formed by hollowing out a metal thin plate, which is subject to specific design.

[0052] Optionally, the overall height of the inner container 20 is 100 mm - 300 mm; the distance between the tray 80 and the bottom wall 24 is generally not less than 30 mm.

[0053] In some possible embodiments, refer to Figures 1 to 5 As shown, the hole axis 23a of the first communication hole 23 extends towards the inside of the inner container 20 and is deflected towards the side away from the tray 80. The included angle between the hole axis 23a and the tray 80 is A, satisfying: 0.5° ≤ A ≤ 15°.

[0054] Exemplarily, the included angle A between the hole axis 23a and the tray 80 can be 0.5°, 1°, 1.5°, 1.8°, 2.3°, 3°, 3.5°, 3.9°, 4.8°, 5°, 5.5°, 6°, 6.5°, 7.8°, 8.3°, 9°, 10.5°, 10.9°, 11.8°, 12.5°, 13.1°, 14.5°, 14.8°, 15°. In the actual design process, the included angle A between the hole axis 23a and the tray 80 can be further selected as 1° to 10°.

[0055] By deflecting the hole axis 23a of the orifice on the side of the first communication hole 23 away from the housing assembly 10 towards the side away from the tray 80, an oblique heat flow of the cooking medium can be formed in this way. When the cooking medium flows reversely along the reflux air duct, the high-temperature cooking medium flows obliquely downward into the inner container 20 through the first communication hole 23, and the deflection angle enables the high-temperature cooking medium to reach the middle area of the inner container 20 as much as possible. The cooking medium then flows upward along the second flow channel 50, directly flushing the lower surface of the food, reducing the temperature difference between the center and the edge of the food, improving the heating uniformity, and finally enabling the cooking device to heat the food evenly and quickly, improving the user experience.

[0056] In some possible embodiments, referring to Figures 1 to 5 As shown, when projected onto the bottom wall 24 of the inner container 20 in the vertical direction, there is an eccentricity B between the hole axis 23a of the first communication hole 23 and the central axis 20a of the inner container 20, satisfying 0mm < B ≤ 50mm.

[0057] Exemplarily, the eccentricity B between the hole axis 23a and the central axis 20a can be 1mm, 5mm, 11mm, 13mm, 17mm, 20mm, 30mm, 33mm, 37mm, 40mm, 41mm, 43.5mm, 47mm, 50mm. In the actual design process, according to different cooking media and heating requirements, the eccentricity B between the hole axis 23a and the central axis 20a can be selected to be 20mm to 40mm.

[0058] When the cooking medium flows reversely along the reflux air duct, by setting an eccentricity B between the hole axis 23a of the first communication hole 23 and the central axis 20a of the inner container 20, the cooking medium can generate a tangential velocity component after entering the inner container 20; combined with Figure 4 As shown in the orientation, the cooking medium rotates in the inner container 20, thereby forming a rotating heat flow. The rotating cooking medium then spirally flows upward along the second flow channel 50 from bottom to top, forming a central low-pressure area, which in turn forces the cooking medium to supplement centripetally, enhancing turbulent mixing. It can be observed that Figure 5 the temperature in the central region of the inner container 20 is increased, thereby reducing the temperature difference between the center and the edge of the food material, effectively improving the heating uniformity, and finally enabling the cooking device to heat the food material evenly and quickly, improving the user experience.

[0059] In some possible embodiments, when projected in the vertical direction, the cross-section of the inner container 20 can be square, circular or elliptical.

[0060] Exemplarily, referring to Figure 4 As shown, the cross-section of the inner container 20 is square, which is convenient for processing, can effectively improve the space utilization rate of the housing assembly 10, and is suitable for processing relatively regular food materials. The corners of the square inner container can adopt a fillet transition of R10 - R15mm to reduce eddy current loss.

[0061] Exemplarily, the cross-section of the inner container 20 is circular, which can more conveniently form a rotating heat flow of the cooking medium in the inner container 20 and improve the heating efficiency. The diameter of the circular inner container is usually 150 - 450mm. In addition, spiral diversion grooves can be opened on the side wall of the circular inner container, the groove depth is usually 1 - 2mm, and the pitch is 30 - 50mm, which can effectively strengthen the rotation of the air flow.

[0062] Exemplarily, the cross-section of the inner container 20 is elliptical, and the ratio of the long axis to the short axis of the inner container is usually 1.5:1 to 2:1, which is convenient for adapting to long strip food materials (such as whole fish).

[0063] In addition, in other embodiments, the cross-section of the inner container 20 can be designed as a combined shape, such as circular in the upper part and square in the lower part, and the sudden change of air flow can be alleviated through a gradually changing cross-section.

[0064] Optionally, the inner container 20 is made of a material with a certain hardness and strength, such as aluminum alloy, stainless steel or carbon steel, to ensure that the inner container 20 has higher structural strength and heat conduction performance for convenient cooking.

[0065] Optionally, a heat reflection layer (such as aluminum foil) can be embedded on the inner side of the side wall 22 of the inner container 20 to increase the heating temperature and improve the cooking effect.

[0066] In some possible embodiments, referring to Figures 1 to 5 As shown, the number of the first communication holes 23 is multiple, and all the first communication holes 23 are circumferentially and uniformly distributed on the side wall 22.

[0067] It can be understood that when the cross-section of the inner container 20 is circular, there is one side wall 22, and all the first communication holes 23 are circumferentially and uniformly distributed on the side wall 22. When the cross-section of the inner container 20 is square, the inner container 20 has multiple side walls 22, and the multiple side walls 22 are circumferentially arranged around the side edge of the bottom wall 24. All the first communication holes 23 are circumferentially and uniformly distributed on each side wall 22. One first communication hole 23 can be formed on each side wall 22. In other embodiments, multiple first communication holes 23 can also be formed on one side wall 22.

[0068] Exemplarily, referring to Figure 4 As shown, the number of the first communication holes 23 is four, and four first communication holes 23 are respectively circumferentially and uniformly distributed on the four side walls 22. The first communication hole 23 is a square hole of 15mm * 30mm, and the eccentricity B between the hole axis 23a and the central axis 20a can be 33mm.

[0069] In some possible embodiments, the sum of the areas of the first communication holes 23 on the side wall 22 of the inner container 20 is S1, and the minimum cross-sectional area of the first flow channel 30 in the horizontal plane is S2, where 0.2 * S2 ≤ S1 ≤ 0.6 * S2. In this way, by precisely controlling the channel cross-sectional area ratio in the reflux air duct, the high-speed circulation and efficient heat exchange of the cooking medium are achieved, thereby effectively improving the heating uniformity, and finally enabling the cooking device to uniformly and quickly heat the food materials and improving the user experience.

[0070] In some possible embodiments, the cooking device includes a wind guiding member 40 covering the opening 21, and the first flow channel 30, the wind guiding member 40, the opening 21, the second flow channel 50 and the first communication hole 23 are sequentially communicated to form a reflux air duct.

[0071] Specifically, the air guiding member 40 can be a conical air guiding plate. A second communication port 41 is formed at the top end of the air guiding member 40, and the bottom of the air guiding member 40 covers the opening 21; the first flow channel 30, the second communication port 41, the opening 21, the second flow channel 50, and the first communication hole 23 are connected in sequence to form a reflux air duct.

[0072] The air guiding member 40 can guide the direction of the cooking medium, enabling the cooking medium to flow from the center of the opening 21, avoiding edge vortices, facilitating the concentrated heating of the cooking medium by the heating member 60, improving the energy utilization efficiency, and also facilitating the concentrated driving of the cooking medium by the blowing member 70 to flow forward or backward along the reflux air duct.

[0073] The first flow channel 30, the air guiding member 40, the opening 21, the second flow channel 50, and the first communication hole 23 are connected in sequence to form a reflux air duct. The blowing member 70 drives the cooking medium to flow forward or backward along the reflux air duct, enabling the high-temperature cooking medium to wash the upper surface of the food material from top to bottom and the lower surface of the food material from bottom to top, avoiding the situation where the bottom food material can only be heated by the heat conduction of the bottom wall 24 of the inner container 20.

[0074] When the cooking medium flows forward along the reflux air duct, the cooking medium flows upward along the first flow channel 30 and is finally guided by the air guiding member 40 to flow downward from the second communication port 41 to the central area of the opening 21. The cooking medium flows into the inner container 20 and is cooked again in the second flow channel 50, reducing the temperature difference between the center and the edge of the food material and improving the heating uniformity.

[0075] Similarly, when the cooking medium flows backward along the reflux air duct, the cooking medium flows upward along the second flow channel 50, directly washing the lower surface of the food material. After heating, under the guidance of the air guiding member 40, the cooking medium gathers towards the middle and flows upward out of the second communication port 41, forming a rotating heat flow, enhancing the turbulent mixing, and then effectively increasing the temperature in the central area of the inner container 20, reducing the temperature difference between the center and the edge of the food material, effectively improving the heating uniformity, and finally enabling the cooking device to heat the food material evenly and quickly, improving the user experience.

[0076] Optionally, the cross-sectional shape of the bottom of the air guiding member 40 should be adapted to the opening 21. Specifically, if the cross-section of the inner container 20 is square, the air guiding member 40 can be a four-sided conical plate accordingly; if the cross-section of the inner container 20 is circular, the air guiding member 40 can be a conical plate accordingly.

[0077] In some possible embodiments, refer to Figures 1 to 5 As shown, the air guiding member 40 is detachably connected to the inner container 20. Specifically, the air guiding member 40 is quickly disassembled and assembled with the opening of the inner container 20 through a buckle or a magnetic interface, facilitating cleaning or replacement.

[0078] In some possible embodiments, refer to Figures 1 to 5 As shown, the heating element 60 is in a spiral or wavy shape, and the plane where the heating element 60 is located intersects with the direction of the flow of the cooking medium.

[0079] In this way, the heating element 60 as a whole is in a hollow spiral or wavy shape, and the cooking medium can smoothly pass through the heating element 60. Furthermore, the cooking medium can be driven by the blowing element 70 to flow forward or backward along the reflux air duct, and finally complete the heating and cooking of the food ingredients. The heating element 60 being in a spiral or wavy shape can effectively extend the heat exchange area, improve the heating efficiency, and thus improve the energy efficiency of the cooking device.

[0080] The setting of the heating element 60 can be diversified. It can be set in one place or can be set in multiple places simultaneously, and can be specifically adjusted according to cooking needs.

[0081] Exemplarily, the heating element 60 can be set in the first flow channel 30. The first flow channel 30 is an annular flow channel, and the heating element 60 can be an annular heating wire, which is installed in the first flow channel 30 to complete the heating of the cooking medium.

[0082] Exemplarily, the heating element 60 is set in the second flow channel 50. The second flow channel 50 is a circular flow channel, and the heating element 60 can be in a spiral or bent to form a disc structure, and is horizontally installed in the first flow channel 30 to complete the heating of the cooking medium.

[0083] Exemplarily, the heating element 60 is set in the air guiding element 40; the air guiding element 40 can guide the direction of the cooking medium, so that the cooking medium flows from the center of the opening 21. Setting the heating element 60 in the air guiding element 40 can facilitate the centralized heating of the cooking medium by the heating element 60 and improve the energy utilization efficiency.

[0084] In some possible embodiments, refer to Figures 1 to 5 As shown, the blowing element 70 includes blades 71 and a driving element (not marked); the driving element is configured to drive the blades 71 to rotate forward or backward; when the blades 71 rotate forward, the cooking medium flows forward along the reflux air duct; when the blades 71 rotate backward, the cooking medium flows backward along the reflux air duct.

[0085] The driving member can be a motor or a motor. By driving the paddle 71 to rotate forward, the cooking medium is caused to flow forward along the reflux air duct, and by driving the paddle 71 to rotate backward, the cooking medium is caused to flow backward along the reflux air duct. In this way, the high-temperature cooking medium can wash the upper surface of the food material from top to bottom and can wash the lower surface of the food material from bottom to top, avoiding the situation where the bottom food material can only be heated by the heat conduction of the bottom wall 24 of the inner pot 20, greatly improving the heat exchange efficiency of the upper and lower surfaces of the food material, and effectively improving the situation of excessive heating temperature deviation. Finally, the cooking device can heat the food material evenly and quickly, improving the user experience.

[0086] Exemplarily, the paddle 71 is arranged at the bottom of the air guiding member 40 facing the inner pot 20, and the heating member 60 is arranged below the paddle 71.

[0087] Combined with Figure 1 As shown by the solid arrow, when the cooking medium flows forward along the reflux air duct, the cooking medium is driven by the paddle 71 to flow downward, first passes through the lower heating member 60, and the cooking medium heated by the heating member 60 flows downward along the second flow channel 50 in the inner pot 20 and directly washes the upper surface of the food material. After the upper surface of the food material is heated, the cooking medium flows out of the inner pot 20 through the first communication hole 23 and enters the first flow channel 30. The cooking medium flows upward along the first flow channel 30, and the cooking medium is guided by the air guiding member 40 to flow from the second communication port 41 to the central area of the opening 21. After being driven by the paddle 71 again, the above heating cycle process is repeated, so that the cooking medium continuously flows into the inner pot 20 and cooks the upper surface of the food material again in the second flow channel 50, effectively improving the situation of excessive heating temperature deviation. Finally, the cooking device can heat the food material evenly and quickly, improving the user experience.

[0088] Similarly, when the cooking medium flows backward along the reflux air duct, its flow direction is opposite to Figure 1 the direction shown by the solid arrow. Specifically, the cooking medium heated by the heating member 60 is driven by the paddle 71 to flow upward, guided by the air guiding member 40 to gather in the middle, and flows out from the second flow port 41. The cooking medium flows downward along the first flow channel 30 and flows into the inner pot 20 through the first communication hole 23. The cooking medium flows upward along the second flow channel 50 in the inner pot 20 and directly washes the lower surface of the food material. After the lower surface of the food material is heated, the cooking medium is reheated by the heating member 60 and is driven by the paddle 71 to flow upward. The above heating cycle process is repeated, so that the cooking medium continuously flows into the inner pot 20 through the first communication hole 23 and cooks the lower surface of the food material again in the second flow channel 50, effectively improving the situation of excessive heating temperature deviation. Finally, the cooking device can heat the food material evenly and quickly, improving the user experience.

[0089] In some possible embodiments, refer to Figures 1 to 5 As shown, the blowing member 70 includes a blade 71 and a controller (not shown); the controller is configured to drive the blade 71 to rotate unidirectionally; the blade 71 is a variable torque propeller; the blade 71 can change its own installation angle to drive the cooking medium to flow forward or backward along the reflux air duct.

[0090] In the embodiment of the present application, the installation angle of the blade 71 itself is defined as the angle between the rotation plane of the blade 71 and the section of the blade 71.

[0091] By changing the installation angle of the blade 71 itself, the cooking medium can flow forward or backward along the reflux air duct, so that the high-temperature cooking medium can wash the upper surface of the food material from top to bottom and can wash the lower surface of the food material from bottom to top, avoiding the situation that the bottom food material can only rely on the heat conduction of the bottom wall 24 of the inner container 20 for heating, greatly improving the heat exchange efficiency of the upper and lower surfaces of the food material, and effectively improving the situation of too large heating temperature deviation. Finally, the cooking device can heat the food material evenly and quickly, improving the use experience.

[0092] The specific flow process of the cooking medium is similar to that of the previous embodiment and will not be elaborated here.

[0093] In some possible embodiments, refer to Figures 1 to 5 As shown, the housing assembly 10 includes a housing 14 and a cover 12. The cover 12 is covered on the housing 14 to form a receiving cavity 11. A through hole 13 is formed in the middle of the cover 12; the rotating shaft of the driving member passes through the through hole 13 and is fixedly connected to the blade 71.

[0094] In this way, the driving member is arranged outside the housing assembly 10, the blade 71 is located inside the housing assembly 10, and a through hole 13 is formed in the middle of the cover 12; the rotating shaft of the driving member passes through the through hole 13 and is fixedly connected to the blade 71. Thus, by driving the driving member to drive the blade 71 to rotate forward or backward, finally, the high-temperature cooking medium can wash the upper surface of the food material from top to bottom and can wash the lower surface of the food material from bottom to top, avoiding the situation that the bottom food material can only rely on the heat conduction of the bottom wall 24 of the inner container 20 for heating, greatly improving the heat exchange efficiency of the upper and lower surfaces of the food material, and effectively improving the situation of too large heating temperature deviation. Finally, the cooking device can heat the food material evenly and quickly, improving the use experience.

[0095] In the embodiment of the present application, the cooking device is an air fryer. However, the cooking device can also be an oven, a toaster or a steam oven, etc.

[0096] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope recorded in this specification.

[0097] The above-described embodiments merely represent several implementation manners of the present application. The description thereof is relatively specific and detailed, but it should not be construed as a limitation on the scope of the patent application. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present application, several modifications and improvements can still be made, and these all belong to the protection scope of the present application. Therefore, the protection scope of the patent of the present application shall be subject to the appended claims.

Claims

1. A cooking device, characterized in that: The cooking device comprises: A housing assembly (10) having a receiving cavity (11); An inner container (20) having an opening (21) formed at a top end is arranged in the accommodating cavity (11); a side wall (22) of the inner container (20) is spaced apart from the shell assembly (10) to form a first flow channel (30); a second flow channel (50) is formed inside the inner container (20); a first communication hole (23) is formed on the side wall (22); the first flow channel (30), the opening (21), the second flow channel (50) and the first communication hole (23) are sequentially connected to form a return flow duct; A heating element (60) for heating a cooking medium; and a blowing member (70) for driving the cooking medium to flow in a forward direction or a reverse direction along the return flow air duct.

2. The cooking device according to claim 1, characterized in that: The cooking device comprises a tray (80), the tray (80) being horizontally mounted in the inner pot (20); and the horizontal height of the tray (80) is higher than the horizontal height of the first connecting hole (23); The return air duct passes through at least a partial area of ​​the tray (80).

3. The cooking device according to claim 2, characterized in that: The hole axis (23a) of the first communication hole (23) extends toward the inside of the inner container (20) and is deflected toward a side away from the tray (80); The included angle between the hole axis (23a) and the tray (80) is A, satisfying: 0.5°≤A≤15°.

4. The cooking device according to claim 1, characterized in that: There is an eccentric distance B between the hole axis (23a) of the first connecting hole (23) and the central axis (20a) of the inner container (20), satisfying 0mm<B≤50mm.

5. The cooking device according to claim 1, characterized in that: There are a plurality of first communicating holes (23), and all of the first communicating holes (23) are evenly distributed on the side wall (22) along the circumferential direction.

6. The cooking device according to claim 1, characterized in that: The cross section of the inner container (20) is square, circular or elliptical.

7. The cooking device according to any one of claims 1 to 6, characterized in that: The cooking device comprises an air guide member (40) which is arranged on the opening (21); the first flow channel (30), the air guide member (40), the opening (21), the second flow channel (50) and the first connecting hole (23) are connected in sequence to form the return flow channel.

8. The cooking device according to claim 7, characterized in that: The air guide member (40) is a conical air guide plate, a second communication opening (41) is formed at the top end of the air guide member (40), and a bottom cover of the air guide member (40) is arranged on the opening (21); The first flow channel (30), the second communication port (41), the opening (21), the second flow channel (50) and the first communication hole (23) are connected in sequence to form the return flow air channel.

9. The cooking device according to claim 7, characterized in that: The air guide member (40) is detachably connected to the inner container (20).

10. The cooking device according to any one of claims 1 to 6, characterized in that: The heating element (60) is spiral or wavy, and the plane on which the heating element (60) is located intersects with the direction in which the cooking medium flows.

11. The cooking device according to claim 7, characterized in that: The heating element (60) is arranged in the first flow channel (30); and / or, The heating element (60) is arranged in the air guide element (40); and / or, The heating element (60) is arranged in the second flow channel (50).

12. The cooking device according to any one of claims 1 to 6, characterized in that: The blowing member (70) comprises a blade (71) and a driving member; The driving member is configured to drive the blade (71) to rotate forward or reverse; When the blade (71) rotates in the forward direction, the cooking medium flows in the forward direction along the return air duct; When the paddle (71) rotates in the reverse direction, the cooking medium flows in the reverse direction along the return air duct.

13. The cooking device according to any one of claims 1 to 6, characterized in that: The blowing member (70) comprises a blade (71) and a controller; The controller is configured to drive the blade (71) to rotate in one direction; The blade (71) is a variable-torque propeller; the blade (71) can change its installation angle to drive the cooking medium to flow forward or reverse along the return air duct.

14. The cooking device according to claim 12, characterized in that: The housing assembly (10) comprises a housing (14) and a cover (12), wherein the cover (12) covers the housing (14) to form the accommodating cavity (11), and a through hole (13) is formed in the middle of the cover (12); The rotating shaft of the driving member passes through the through hole (13) and is fixedly connected to the paddle (71).

15. The cooking device according to any one of claims 1 to 6, characterized in that: The cooking device is an air fryer.

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